Mozaic Gastronomic Restaurant New Multiconcept Experience
After an extensive redesign, the exclusive Michelin star-rated Asian dining destination in Ubud introduces an exciting new dining concept. This time, a new head chef will ensure a culinary journey that combines the rich gastronomic heritage with the avant-garde trends of haute cuisine.
Mozaic Bali Gourmet Restaurant is back on the fine dining scene. Under the leadership of new Head Chef Blake Thornley and in conjunction with Chef Chris Salans, the restaurant now offers three distinct and highly sought after dining experiences!
The Dining Room is located in the middle of Mozaic’s tropical garden with air conditioning and serves the tasty menus for which Mozaic is famous.
The Tasting Rooms features a show cooking bar and lounge with an attractive wine room and mixology concept. Delicious seasonal shareable dishes will also be available until 1 am.
Chef’s Table is a beautiful air-conditioned space where guests can witness live, interactive culinary experiences demonstrated by Mozaic chefs.
The new multi-concept offerings will launch sequentially throughout the busy month of June, beginning with The Chef’s Table, which will serve lunch and dinner on June 1, and followed by The Tasting Rooms on June 19.
Chef Thornley explained that the restaurant’s multi-faceted dining experiences meet current and future demands and trends in the fine dining industry as people seek constant stimulation and variety within one location.
Chef Thornley brings six years of culinary experience, fueled by passion and creativity that have played a significant role in the restaurant’s growth. Prior to serving as head chef at Mozaic, he earned a reputation for culinary excellence at renowned restaurants such as Charlie Trotter’s in Chicago and OHA Group in Shanghai, emphasizing locally sourced, seasonal ingredients and unique flavors.
It continues to present an innovative approach, offering a gastronomic discovery while staying true to Mozaic’s roots, showcasing Indonesian spices, ingredients and seasonal products with a zero waste approach.
Along with his team, Chef Thornley works closely with local suppliers and producers to source the best ingredients and align sustainable elements, such as natural wine and zero-waste dishes.
Reopening with new management, the chefs see it as an evolution of the original Mozaic concept and a paradigm shift in the fine dining industry. “We focus on sustainability, authenticity and innovation, constantly pushing the boundaries and skill sets of our team and producers to create amazing dining experiences,” adds chef Chris Salans.
Now, get ready to embark on a traditional Balinese-inspired modern and sustainable gastronomic journey at the revamped Mozaic restaurant this month!
We are already drooling!!
For more information and reservations, visit the restaurant’s website and social media page.
Mozaic Bali Gastronomic Restaurant
ADDRESS: jl. Raya Sanggingan, Kedewatan, Kecamatan Ubud, Kabupaten Gianyar, Bali 80571
Phone: +62 361 9757 68
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